India, Aug. 7 -- Long associated with pub culture, beer is now making its way into contemporary Indian kitchens. From batters and marinades to breads and braises, chefs are using its carbonation, natural sugars, acidity and malt flavours to elevate traditional dishes. "Beer is one of the most underused ingredients in Indian kitchens. We use it beyond the glass, in slow braises where the malt sweetness cuts through richness, in marinades for tandoori and grilled proteins, and even in bread and dessert experiments where the yeast adds depth," says Avinash Kumar, executive chef, Ramada Hotel, Kanpur Road. His menu features beer-braised mutton nihari, where a dark ale is added to mellow the chilli heat, Awadhi kebab fritters coated in chilled beer batter, tandoori prawns, malt & jaggery beer bread, and a four-course beer-pairing tasting menu. At JW Marriott Hotel Bengaluru, sous chef Mohammad Amir Qureshi says beer is occasionally added to the marinade for murgh barrah. "We've incorporated one of our malt beers into the marinade. As the chicken chars, the malt develops a beautiful interplay with the smokiness, resulting in a richer flavour profile while staying true to the dish's original character," he tells us. Lucknow is embracing the trend too. Executive chef Arun Shukla of The Centrum says beer enhances both flavour and texture in dishes such as BBQ chicken, fried chicken and onion rings. Gurugram-based chef Sanjeeb Ghatak says beer works particularly well in flame-cooked dishes. "In North Indian and many other regional cuisines where flamed cooking happens for dishes like bhuna gosht and keema-kaleji, beer serves as a good ingredient, and its acidic property and bitterness add to the flavour," he shares....